I try to cook fish 1-2 times per week. This is such a quick and easy meal- and uses one pan! Could use any fish- I used Atlantic Cod.
Create your marinade - want to let the fish and veggies soak up the flavor- 30 minutes worked well, but you could several hours for sure if you want to prep ahead. Measurements are estimated- I don't really measure and wing it. Just put all in a bowl and mix together. For sweeter, could add a bit of honey or agave nectar. If you don't like spice- skip or reduce the chili garlic sauce.
Soy Sauce- like 1/2 cup
Rice Vinegar - 2 tablespoons
Chili Garlic Sauce- 2 tablespoons
Fresh Garlic
Fresh Orange Juice- whole orange squeezed, could use lemon instead
Sesame Oil- 2 teaspoons
2. Prep your veggies- I used mini bell peppers, asparagus, mushrooms, and red onion- but there are a ton of options that would work- just use what you have. To keep this quick. Big pieces are good for roasting, so no need for dicing- just cut off stems and quarter the onion.
3. Spray your cooking sheet, or whatever oven safe pan you are using with oil, so the fish doesn't stick- I use avocado oil
4. Put the fish and veggies on the pan, and pour the marinade over all of it. Let marinade at least 30 minutes
5. Pre Heat over to 400
6. When ready, add pickled ginger ( optional) to the veggies- makes a bit less "one tone" of a dish and adds a bit of a flavor pop to the veggies, and sprinkle lemon pepper over the veggies and fish.
Cover with foil and put in the oven- depending on the fish you use and thickness of the fillets, shouldn't take more than 15 minutes!
Serve as is- or serve with your favorite side- rice, cauliflower rice, rice noodles- lots of options!
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